Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a Good dish, eggplant parmesan casserole. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Eggplant Parmesan Casserole. this link is to an external site that may or may not meet accessibility. Like many good casseroles, Eggplant Parmesan makes great leftovers. It will keep in the fridge for up to five days and can be reheated in the microwave.

Eggplant Parmesan Casserole is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Eggplant Parmesan Casserole is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggplant parmesan casserole using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Parmesan Casserole:

1. Get 1 whole eggplant, skinned and cubed
2. Take 2 eggs
3. Prepare 1/4 cup flour
4. Prepare 10-20 basil leaves
5. Take 1 cup parmesan
6. Get 1 (45 oz) jar of pasta sauce
7. Get 2 cups vegetable oil
8. Make ready 2 cups dried penne
9. Get 4 cups water

This baked eggplant parmesan recipe will become one of your family favorites! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted For more comforting casserole dishes, try my spinach artichoke lasagna and lentil baked ziti.

Instructions to make Eggplant Parmesan Casserole:

1. Heat oil in a frying pan at medium high heat.
2. Blend together eggs and flour. If it looks too thick add a bit of milk.
3. Add a handful of the cubed eggplant to the batter and carefully place each one in the hot oil. Fry until each cube turns gold and starts to float the oil.
4. Transfer cooked eggplant to a casserole dish. Repeat steps 3 until all the eggplant has been cooked and add the basil leaves.
5. Preheat oven to 400 degrees.
6. Boil the 4 cups of water for the pasta and cook penne for 15 minutes or till tender
7. Drain pasta and add it to the eggplant pieces. Sprinkle with half a cup of parmesan and toss.
8. Cover the penne and eggplant with the pasta sauce then top with remaining parmesan.
9. Bake casserole for 15-20 minutes to heat through. Allow to stand 5 minutes before serving.

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. Eggplant Parmesan Casserole - Killing Two Food Wishes with One Delicious Stone. I've received a ton of requests for eggplant Parmesan, and I finally got around to filming my "low-fat" version. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. • Eggplant chips: Follow the eggplant parmesan recipe up to step five. Instead of adding to the casserole, enjoy the eggplant "chips" for a low-carb snack.

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